Chicken wings do not rank very high on Western menus but in Thailand they are perhaps the most popular part of the bird. I have always thought chicken wings underappreciated; when they are properly prepared, as in this recipe, they are tasty, succulent morsels.
The key to this recipe lies in the long marination, which allows the flavours to suffuse the wings. Then they are dusted with cornflour and fried to a golden crispness.
In a blender, combine the garlic, coriander, peppercorns, soy sauce and sugar. Drizzle in the
The next day, bring the chicken to room temperature. Dust the paste-covered chicken wings with cornflour, shaking off any excess.
Heat the remaining groundnut oil in a deep-fat fryer or a large wok until it is hot. Add the chicken wings in batches and deep-fry for 8 minutes or until brown and crispy. Regulate the heat so that the oil does not burn. Remove the wings from the wok with a slotted spoon and drain on kitchen paper. Serve at once.
© 2001 Ken Hom. All rights reserved.